1. One thing I have noticed and failed to mention in my original post is a note about metal utensils. When stirring or mixing, I've noticed the dough does not do as well if you use metal spoons or bowls. So, I only use a wooden spoon and a ceramic bowl. Also, I only have two glass loaf pans. The third is a metal loaf pan. Everytime, the one loaf in the metal pan never rises as well as the others. So, metal must react negatively with the bread.
2. The latest thing I have tried is setting two loaves out to rise. With the leftover dough that normally makes a third loaf, I divide it into twelve balls to make rolls. I put them on parchment paper on a cookie sheet and let them freeze. I then transfer them to a freezer ziploc bag. When ready to make them, I put them in the fridge the night before on plate covered with Saran Wrap to thaw. The next morning, I pull them out and let them rise until doubled or tripled in size. Place on baking sheet and bake at 350 for 10-12 minutes or until lightly browned.
3. Lastly, the baked bread freezes well. Wrap it well in Saran Wrap then place in a freezer bag. Usually when I make a batch of bread, we eat one, give one away and freeze the third. This makes for nice last minute gifts.
Tuesday, June 30, 2009
Monday, June 29, 2009
Our Menu at Home for this week
Monday: Awesome Roast Beef, Potatoes, Green Beans
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!
Awesome Roast Beef
3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth
Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!
Awesome Roast Beef
3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth
Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!
Wednesday, June 24, 2009
Chicken Ranch Enchiladas
Chicken Ranch Enchiladas
* 1/4 cup butter
* 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (16 ounce) container sour cream
* 1 (4.5 ounce) can chopped green chilies
* 1 (1 ounce) package ranch dressing mix
* 10 (8 inch) flour tortillas
* 2 cups shredded Mexican cheese blend
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
3. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
I made these this past weekend while my Mom was visiting us. I picked the recipe because I know her and Chad are both ranch fanatics. I could take it or leave it. However, this recipe is DELICIOUS! It was even good the next day for leftovers.
* 1/4 cup butter
* 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (16 ounce) container sour cream
* 1 (4.5 ounce) can chopped green chilies
* 1 (1 ounce) package ranch dressing mix
* 10 (8 inch) flour tortillas
* 2 cups shredded Mexican cheese blend
DIRECTIONS
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
3. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.
I made these this past weekend while my Mom was visiting us. I picked the recipe because I know her and Chad are both ranch fanatics. I could take it or leave it. However, this recipe is DELICIOUS! It was even good the next day for leftovers.
Wednesday, June 17, 2009
Chicken in Basil Cream Sauce
Chicken in Basil Cream Sauce
4 boneless, skinless chicken breasts
1/2 c. milk
1/2 c. Italian seasoned bread crumbs
3-4 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1/4 tsp. pepper
1/2 c. chopped, fresh basil
1/2 c. grated Parmesan cheese
egg noodles
Dip chicken in milk, then coat with bread crumbs. Melt butter in skillet over medium-high heat. Brown chicken on both sides and cook until no longer pink in middle (about 10-15 minutes). Remove from skillet and keep warm. Pour chicken broth in same skillet used for chicken and stir, scraping bits from bottom of skillet. Add cream, pepper, basil and Parmesan. Heat to boiling, stirring until slightly thickened.
Place chicken over egg noodles and ladle with cream sauce. MMMMM!
4 boneless, skinless chicken breasts
1/2 c. milk
1/2 c. Italian seasoned bread crumbs
3-4 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1/4 tsp. pepper
1/2 c. chopped, fresh basil
1/2 c. grated Parmesan cheese
egg noodles
Dip chicken in milk, then coat with bread crumbs. Melt butter in skillet over medium-high heat. Brown chicken on both sides and cook until no longer pink in middle (about 10-15 minutes). Remove from skillet and keep warm. Pour chicken broth in same skillet used for chicken and stir, scraping bits from bottom of skillet. Add cream, pepper, basil and Parmesan. Heat to boiling, stirring until slightly thickened.
Place chicken over egg noodles and ladle with cream sauce. MMMMM!
Monday, June 15, 2009
Our Menu at Home for this week
Monday: Meatball Sub Casserole
Tuesday: Ham and Cheese Calzones
Wednesday: Sloppy Joe Under a Bun
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Pizza Night!
Meatball Sub Casserole
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. cream cheese, softened
1/2 c. mayonnnaise (low fat not recommended)
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. mozzarella cheese
1 jar spaghetti sauce
1 c. water
2 cloves garlic, minced
In a bowl, combine onions, crumbs, Parmesan and beef. Mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in single layer in an ungreased 13 x 9 pan (all of the bread might not be used). Combine the cream cheese, mayo and seasonings. Spread over the bread. Sprinkle with 1/2 c. of the mozzarella cheese.
Combine the sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 for 30 minutes or until heated through.
Tuesday: Ham and Cheese Calzones
Wednesday: Sloppy Joe Under a Bun
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Pizza Night!
Meatball Sub Casserole
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. cream cheese, softened
1/2 c. mayonnnaise (low fat not recommended)
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. mozzarella cheese
1 jar spaghetti sauce
1 c. water
2 cloves garlic, minced
In a bowl, combine onions, crumbs, Parmesan and beef. Mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in single layer in an ungreased 13 x 9 pan (all of the bread might not be used). Combine the cream cheese, mayo and seasonings. Spread over the bread. Sprinkle with 1/2 c. of the mozzarella cheese.
Combine the sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 for 30 minutes or until heated through.
Monday, June 8, 2009
Our Menu at Home for this week
Monday: Hot Italian Patties, Chips
Tuesday: Teriyaki Glazed Chicken, Egg Rolls, Rice
Wednesday: Meatball Sub Casserole, Salad
Thursday: Chicken in Basil Cream with Egg Noodles and Salad
Friday: Turkey Ravioli Lasagna, Salad and Garlic Bread
Hot Italian Patties
8 oz. can tomato sauce
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 lb. ground Italian sausage
1 med. onion, thinly sliced into rings
8 slices of French Bread, 3/4 in. thick, buttered on one side
8 slices of mozzarella cheese
Combine tomato sauce, basil, red pepper flakes and garlic in a small saucepan. Simmer over medium-low heat.
Shape sausage into four, thin patties. Cook over medium heat in skillet until browned on both sides and no longer pink in middle. Remove from skillet and keep warm.
Put onion in same skillet used for sausage patties. Cook until onions are slightly browned and tender.
On one slice of French bread (butter side down), put a slice of cheese, a patty, some onions and then another slice of cheese. Top with another slice of bread (butter side up). Cook over medium heat in a skillet or on a griddle until lightly browned.
Use tomato sauce mixture to dip sandwiches in.
Tuesday: Teriyaki Glazed Chicken, Egg Rolls, Rice
Wednesday: Meatball Sub Casserole, Salad
Thursday: Chicken in Basil Cream with Egg Noodles and Salad
Friday: Turkey Ravioli Lasagna, Salad and Garlic Bread
Hot Italian Patties
8 oz. can tomato sauce
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 lb. ground Italian sausage
1 med. onion, thinly sliced into rings
8 slices of French Bread, 3/4 in. thick, buttered on one side
8 slices of mozzarella cheese
Combine tomato sauce, basil, red pepper flakes and garlic in a small saucepan. Simmer over medium-low heat.
Shape sausage into four, thin patties. Cook over medium heat in skillet until browned on both sides and no longer pink in middle. Remove from skillet and keep warm.
Put onion in same skillet used for sausage patties. Cook until onions are slightly browned and tender.
On one slice of French bread (butter side down), put a slice of cheese, a patty, some onions and then another slice of cheese. Top with another slice of bread (butter side up). Cook over medium heat in a skillet or on a griddle until lightly browned.
Use tomato sauce mixture to dip sandwiches in.
Tuesday, June 2, 2009
Au Gratin Potatoes
Au Gratin Potatoes
13 lbs. potatoes
1 tbsp. salt
12 oz. margarine
6 oz. all-purpose flour
1 tbsp. salt
3 qts. milk
24 oz. cheddar cheese, shredded
12 oz. bread crumbs
8 oz. margarine, melted
Peel and slice potatoes. Bring to boil and cook until just tender. Drain and sprinkle with salt.
Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.
Add milk gradually while stirring. Cook until thickened.
Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans.
Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz. per pan. Bake at 350 degrees F for 25-30 minutes.
Note: 1 lb. 10 oz. sliced dehydrated potatoes, reconstituted in 5 qt. boiling water, and 1 1/2 oz. salt may be substituted for fresh potatoes.
Serves 55-60
13 lbs. potatoes
1 tbsp. salt
12 oz. margarine
6 oz. all-purpose flour
1 tbsp. salt
3 qts. milk
24 oz. cheddar cheese, shredded
12 oz. bread crumbs
8 oz. margarine, melted
Peel and slice potatoes. Bring to boil and cook until just tender. Drain and sprinkle with salt.
Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.
Add milk gradually while stirring. Cook until thickened.
Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans.
Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz. per pan. Bake at 350 degrees F for 25-30 minutes.
Note: 1 lb. 10 oz. sliced dehydrated potatoes, reconstituted in 5 qt. boiling water, and 1 1/2 oz. salt may be substituted for fresh potatoes.
Serves 55-60
Saturday, May 30, 2009
Graduation and Awards Banquet
Chicken Tetrazzini
Green Beans 4 - 6lb. cans
Salad 2 - 2lb. bags
Garlic Bread - 9 loaves
Chicken Tetrazzini
2 cups margarine
2 cups flour
6 tablespoons Salt
2 teaspoons Ground Black Pepper
4 teaspoons Onion Powder
4 quarts chicken stock
1 gallon milk
6 pounds spaghetti
12 pounds chicken, cooked, cubed
32 ounces mushrooms, canned pieces
2 cups margarine, melted
6 cups bread crumbs, fine, dry
8 cups parmesan cheese, grated
4 tablespoons Salt
Melt margarine. Stir in flour, salt, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.
Break spaghetti in thirds. Cook in unsalted boiling water.
In large chafing pans (you'll need four), divide cooked spaghetti, chicken, mushrooms, and sauce evenly between pans. Mix well.
Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.
Sprinkle with Salt. Bake in 350° F. oven for 30-45 minutes or until browned on top and bubbly. Each pan will serve about 25 people.
Green Beans 4 - 6lb. cans
Salad 2 - 2lb. bags
Garlic Bread - 9 loaves
Chicken Tetrazzini
2 cups margarine
2 cups flour
6 tablespoons Salt
2 teaspoons Ground Black Pepper
4 teaspoons Onion Powder
4 quarts chicken stock
1 gallon milk
6 pounds spaghetti
12 pounds chicken, cooked, cubed
32 ounces mushrooms, canned pieces
2 cups margarine, melted
6 cups bread crumbs, fine, dry
8 cups parmesan cheese, grated
4 tablespoons Salt
Melt margarine. Stir in flour, salt, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.
Break spaghetti in thirds. Cook in unsalted boiling water.
In large chafing pans (you'll need four), divide cooked spaghetti, chicken, mushrooms, and sauce evenly between pans. Mix well.
Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.
Sprinkle with Salt. Bake in 350° F. oven for 30-45 minutes or until browned on top and bubbly. Each pan will serve about 25 people.
Thursday, May 28, 2009
Wednesday's Work-Mexican Lasagna
Mexican Lasagna
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream
Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips
Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream
Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips
Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.
Thursday, May 21, 2009
Friday's Hot Lunch - Pizza Burgers
Pizza Burgers
Tator Tots
Chocolate Pudding
Pizza Burgers
5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns
Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!
You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.
Tator Tots
Chocolate Pudding
Pizza Burgers
5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns
Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!
You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.
Monday, May 18, 2009
Our Menu at Home for this week
Monday: Chicken Nuggets and Macaroni and Cheese
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli
Easy Stromboli
1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers
Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli
Easy Stromboli
1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers
Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.
Wednesday, May 13, 2009
Wednesday's Work - Meatloaf
Meatloaf
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza
Meat Loaf
15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk
SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar
Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.
Macaroni and Cheese
4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese
Directions:
Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.
Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries
DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.
Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans
Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza
Meat Loaf
15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk
SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar
Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.
Macaroni and Cheese
4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese
Directions:
Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.
Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries
DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.
Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans
Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.
Monday, May 11, 2009
Our Menu at Home for this week
Monday: Spanish Style Chicken and Sausage, Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad
Macaroni and Cheese
This recipe comes from my good friend Amanda Snyder.
3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni
Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.
3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni
Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.
Thursday, May 7, 2009
Wednesday's Work - Lasagna
Lasagna
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream
Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese
Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.
Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder
Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream
Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese
Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.
Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder
Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.
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